Image: Coley and Punch
20ml fresh grapefruit juice
20ml fresh lime juice
15ml Blackberry liqueur
1 heaped bar spoon of blackberry jam
15 fresh sage leaves
1 egg white
5ml Scotch Whisky (Katie uses Laphroaig 10)
60ml Lighthouse Gin
Freeze-dried blackberries, to garnish
Add all ingredients to shaker and dry shake to emulsify the egg white.
Add ice and shake vigorously.
Double strain in to a chilled cocktail glass.
Finish with grapefruit zest, 2 fresh sage leaves and freeze-dried blackberries.